From a Las Vegas native's point of view

Stuffed Peppers

There are endless versions of stuffed vegetables from all over the world. Peppers, both hot and sweet, show up most often. Stuffed peppers can be prepared a day or two in advance or even frozen till needed. The recipe can also be increased and cooked in a large roasting pan to feed a crowd.

This beef and rice version uses sweet or slightly hot Hungarian wax peppers that have begun to ripen and turn red. It’s at this point peppers begin to develop a higher sugar content making the cooked stuffed peppers more interesting. If you aren’t able to find a variety of ripened pepper large enough to stuff, common bell peppers in any color will also do just fine. The rice in this recipe is cooked and cooled before mixing with the ground beef. For extra flavor cook the rice in beef broth or beer.

Bring a large pot of generously salted water to a boil. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add peppers and blanch using a spoon to keep peppers completely submerged about 2-3 minutes until color turns brighter. Drain and set aside to cool.